APR.MAG 2014
XII
expect it, these parts having the right
ratio of fat, collagen and aromatic
particles extraordinary. Lately there has
been a trend reversal even by renowned
chef who, for economic reasons, to
develop even betters the “fifth quart.”
But then the old and healthy traditional
trattoria where for years these
specialties are the order of the day, it
becomes all in all a reference for all? To
you the thoughts and comments.
The CCUINA OF THE LOGICAL SENSE
means knowing create dishes with little
cost, with little waste, extract flavor
from what offal, legs, tail and similar
parts you can give. Every part of the
fifth quarter has strong flavors; unique,
different cooks and we have a duty to
use them. It is obvious that you have to
work with dedication: too easy to put a
steak on the grill and serve it (again if
you are able to cook it properly). Create
sausages, meatballs; boiled in schools
is an art that deserves a year of lessons,
starting with the teaching use all parts
of the animal. Out of respect for him
and for our palates.
RECIPE BY GREGORI
MEATBALLS OF COURT soft cheese
with cream
INGREDIENTS FOR THE MEATBALLS
300 g steamed tripe, calf’s liver 300 g
cut and left in the water for about an
hour, 300 g pig heart, 200 g chicken
breast. In the cutter whisk chicken
breast, combine all the offal coarsely
ground. Combine 900 g of boiled
potatoes past the mill, 100 g potato
starch, 150 g egg, 30 g chopped fresh
parsley, 70 g parmesan cheese, salt and
white pepper.
PROCEDURE: Mix well to form small
patties of about 25g each. Aside
brown 2 sprigs of rosemary, 2 cloves
of garlic, sage 5 g, 40 g onion coarse,
100 g butter. Blend with 100 g of white
wine then add two liters of water, 40
g of salt. Boil the dumplings for a few
minutes. If not serving immediately,
cool and then regenerate.
FOR THE SAUCE STRACCHINO 30 g
rice flour, milk 750 g, 250 g soft cheese,
20 g Parmesan cheese, salt). Boil the
milk with salt; add the flour of rice,
then the soft cheese and Parmesan.
Blend.
FOR THE TOAST Dice the cake, toast
in the oven with a little olive oil. Serve
hot.
FOR THE VEGETABLES: Boil the
carrots into slices, red pepper and
yellow chunks, leeks whole. Wilt the
radicchio in the microwave (about 3
minutes). Raw spinach.
FINISH In pan put all the vegetables
and meatballs with a little oil and sear.
Put the sauce in the bottom of the dish
of soft cheese. Place the mirror sauce
meatballs and vegetables in order of
color, decorate with the toasted bread
and raw spinach leaves and chopped
toasted walnuts.
AT PAGE 38
Food, light and
emotion
The choices of room
illumination are crucial to give
customers as well as food to
consume also an environment
where being at ease.
By Fabrizio Gomarasca
The light thanks to its intrinsic
spreads in space for reflection: lapping
the surfaces of all the objects that are
on its way and then disperse into the
surrounding space and can be soft
or more intense in some places or
moments, diffuse or concentrated.
“Even the places dedicated to catering
- says Consuleo Redaelli, owner of
Toolskit of Milan, specializing in
interior design for bars, restaurants,
canteens - convey certain emotions
depending on how the light within
them is designed and managed.
When you think about the contribution
of light that should characterize
the space of food consumption
should first divide the space into
areas between them consistent and
compatible features and then think
that depending on the different times
of the day the needs and expectations
of the customer may vary.”
It is basically to balance the natural
outdoor light with artificial light
inside.
MOMENTS OF CONSUMPTION. If for
instance the time of breakfast, you
probably will expect an amount of
light that can ensure visual comfort
that can soften the contrast between
natural light and outdoor light inside
the room itself. In addition, one might
expect a light that allows the customer
to carry out those activities such as
reading their morning newspapers.
“If the lighting needs - says the
designer - were similar for example to
a type of fast food during lunch hours,
in which case it may be desirable to
have a moderate amount and intensity
to stimulate the consumption of the
food you suggesting a brief stay in
order to satisfy as many customers as
possible.
In the case of Fast Food prevails
certainly the business fast and
quick consumption at the expense
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